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Greek
Lentil Slaw in olive and caper
This Greek Slaw leans on olive and caper to do the heavy lifting. We crisp the Lentil for real...
Greek · Snack
Beef Bites in garlic and yoghurt
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper char, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the feta and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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